Cooking Steps

1. 

   Step1:The egg white protein should be separated first. Pay attention to make sure that there is no oil or water in the egg basin where the egg white is placed. The egg yolk should be broken up first, and then the corn oil should be added to mix and beat evenl

2. 

   Step2:And milk

3. 

   Step3:After mixing, add the low gluten flour sifted in advance and mix well. When mixing, use the egg beater to form a zigzag shape and gently stir it back and forth. Do not rotate it to avoid the gluten.

4. 

   Step4:Mixed yolk paste. Delicate. Smooth

5. 

   Step5:Add a few drops of fresh lemon juice to the egg white. Use the electric beater to whisk it at high speed. Whisk it into such a big fish eye bubble. You can add a third of sugar powder

6. 

   Step6:Then use the electric egg whisk to continue high speed. When the egg white foam is gone, fine and smooth, you can add another 1/3 sugar powder

7. 

   Step7:Beat to wet foaming. Add the last third of sugar

8. 

   Step8:Whisk the protein to a dry foaming state (after lifting the eggbeater, the protein pulls out the upright sharp corner). Just fine.

9. 

   Step9:Put 1 / 3 protein into the yolk bowl. Stir evenly (from the bottom up. Do not circle).

10. 

    Step10:Pour the batter into the remaining protein. Turn it over again to make Qifeng cake batter.

11. 

    Step11:Turn over the batter. Put it into a mounting bag. Squeeze it into a non stick baking pan. Leave a little space between the batters

12. 

    Step12:Preheat oven at 150 degrees. Middle layer. Heat up and down. Bake at 150 degrees for 20 minutes

13. 

    Step13:It's expanding.

14. 

    Step14:Slice the cake. Cut it in half. Put a layer of salad dressing on it. Then wrap it with a layer of meat floss

15. 

    Step15:The same is true for the surface of the cake. First, spread the salad dressing and then the meat floss.